(NC)—The combination of pork, apples and cinnamon lends a real "all-family" appeal to this tasty meatloaf recipe. Serve with mashed sweet potatoes and steamed corn for a harvest-themed weeknight supper.
1 cup (250 mL) grated, unpeeled apple
(about 1 large)
1 cup (250 mL) shredded Cheddar cheese
1/4 tsp (1 mL) ground cinnamon
2 lb (1 kg) lean ground pork
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) Heinz Tomato Ketchup
1/2 cup (125 mL) fresh bread crumbs
1 tsp (5 mL) dried thyme or sage leaves
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) Heinz Tomato Ketchup
3/4 tsp (4 mL) each cider vinegar and brown
1/2 tsp (2 mL) minced fresh ginger
pinch ground cinnamon
1. Preheat the oven to 350 °F (180 °C). Toss apple with the cheese and cinnamon. Combine with the pork. Gently, stir the pork and apple mixture with the onion, ketchup, bread crumbs, thyme, salt and pepper until combined. Divide the mixture evenly between the cups of a 12-cup muffin tin.
2. Glaze: Stir the ketchup with the vinegar, brown sugar, ginger and cinnamon. Brush over the tops of the meatloaf muffins.
3. Bake on a foil-lined baking sheet for 25 to 30 minutes or until cooked through. Remove meatloaf muffins from tin and blot on a paper towel to remove excess fat before serving. Makes 6 servings, 2 muffins per serving.
1. For a meat substitution, use lean ground chicken or turkey instead of pork.
2. For a weeknight supper solution, wrap cooked meatloaves individually in plastic wrap and freeze in a zip top bag. Thaw, unwrap and reheat in the microwave for a comfort food supper with mashed potatoes and steamed green beans.
Per serving (2 muffins): 317 calories, 21g fat, 17g protein, 15g carbs, 1g fibre, 733mg sodium. Excellent source of thiamine and vitamin B12.